INGREDIENTS
1
16- ounce can Pigeon peas aka gandules
1 cup
Chicken broth
16
Green olives
1/2 cup
Sofrito
1
8- ounce can Spanish tomato sauce
2 cups
Rice, long grain
1/4 tsp
Adobo seasoning
1
Kosher salt to own taste
1
Pepper to own taste, fresh ground
1
packet Sazon seasoning with achiote
3 tbsp
Olive oil
3 cups
Water